Spicy Kabocha Squash Soup

Kabocha squash is also known as Japanese pumpkin and is rich in beta-carotene, which is converted to vitamin A in the body.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Spicy Kabocha Squash Soup

Cooking Method: Blending, Boiling Cuisine: American, Asian Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 2 pound Kabocha Squash
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 4 cup Vegetable broth
• 1 can Coconut milk
• 2 tablespoon Soy sauce
• 2 tablespoon Lime juice
• 1 teaspoon Red pepper flakes
• 2 tablespoon Cilantro leaves
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Cut the kabocha squash in half, remove the seeds, and peel the skin. Cut the flesh into small chunks.
2. In a large pot, sauté the onion, garlic, and ginger over medium heat until fragrant and golden.
3. Add the kabocha squash, vegetable broth, coconut milk, soy sauce, lime juice, and red pepper flakes to the pot. Stir well.
4. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes until the squash is tender.
5. Use an immersion blender or a regular blender to puree the soup until smooth.
6. Season with salt and black pepper to taste.
7. Serve the soup hot, garnished with cilantro leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 5g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.